Chocolate mud cake with dark chocolate ganache

When you're in the mood for a decadent dessert, you can't look past this chocolate mud cake recipe. Dense, moist and covered in dark chocolate ganache, this cake is a chocolate lover's dream

  • 1 hr 15 mins cooking
  • Serves 16
  • Print
This recipe first appeared in Food magazine.
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  • 250 gram butter, cubed
  • 200 gram dark chocolate, broken into squares
  • 2 cup sugar
  • 1 1/3 cup hot water
  • 1/2 teaspoon vanilla essence
  • 1 cup flour
  • 1 cup self-raising flour
  • 1/4 cup cocoa
  • 3 eggs, lightly beaten
  • 200 gram dark chocolate, chopped
  • 200 millilitre cream


  • 1
    Preheat the oven to 160ºC. Line the base of a 22cm round baking pan with baking paper. Spray the sides with oil and dust lightly with flour.
  • 2
    Place the butter, chocolate, sugar and water in a saucepan and stir over a low heat for 3-4 minutes until the sugar has dissolved and all the ingredients are combined. Stir in the vanilla essence and set aside for 20 minutes to cool.
  • 3
    Meanwhile, sift the flours and cocoa into a large mixing bowl and make a well in the centre.
  • 4
    Pour in the cooled liquid and, using a large whisk, mix all the ingredients until they are well combined and the mixture is smooth. Mix in the lightly beaten eggs.
  • 5
    Pour the mud cake mixture into the prepared pan and bake for about 1¼ hours, or until a skewer inserted into the centre of the cake comes out clean (or fudgy). Cover the cake with a clean tea towel and leave it in the pan to cool.
  • 6
    To make the ganache, place the chopped chocolate into a bowl. Heat the cream until just before it comes to a boil. Pour the cream over the chocolate and stir gently until combined. Leave at room temperature until the ganache has reached a spreadable consistency. Smooth generously over the top and sides of the cake.


  • An easy way to line the base of a cake pan is to lay a square of baking paper over the base, then lock the ring into place.